Chicken Alfredo Bread Bowls
Enjoy creamy Alfredo and seasoned chicken served in toasted bread bowls for a family-friendly dinner that's quick, fun, and irresistibly tasty.
Ingredients
Main Ingredients
- 3 pieces chicken breasts, cut into 1-inch cubes Season with garlic & herb, salt, pepper
- 1 pound pasta (penne, fettuccine, or your preference) Cook until al dente
- 6 pieces Kaiser rolls Hollowed to make bowls; use more if rolls are small
- 1 jar Alfredo sauce (about 15 oz) Store-bought keeps it fast but homemade is an option
- 1/2 cup unsalted butter, melted For brushing the rolls
- 3–4 teaspoons garlic and herb seasoning Divided for chicken and bread
- 1/2 cup shredded Parmesan cheese
- 1 tablespoon olive oil For cooking chicken
- Salt and pepper, to taste
Instructions
Preparation
- Season the chicken cubes with 2–3 teaspoons garlic & herb seasoning, salt, and pepper.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chicken and cook for 6–8 minutes until browned and cooked to an internal temperature of 165°F (74°C). Remove from heat.
- Meanwhile, bring a large pot of salted water to a boil and cook pasta until al dente according to package instructions. Drain well.
- Preheat the oven to 375°F (190°C). Slice the tops off the Kaiser rolls and hollow out the centers gently, leaving about a 1/2-inch shell.
- Combine melted butter with remaining 1–2 teaspoons garlic & herb seasoning. Brush the insides and cut edges of each bread bowl with the garlic butter.
- Place the brushed bowls on a baking sheet and bake for 4–5 minutes until lightly toasted and fragrant.
Combining and Baking
- Add drained pasta and Alfredo sauce to the pan with the cooked chicken. Stir thoroughly to coat everything evenly. Adjust salt and pepper to taste.
- Spoon the chicken Alfredo into each toasted bread bowl and sprinkle shredded Parmesan on top.
- Return the filled bowls to the oven for 4–5 minutes until the cheese melts and the top edges crisp.
- Serve immediately, garnished with chopped parsley or a pinch of red pepper flakes.
Notes
Store leftovers in an airtight container for 3–4 days. For best reheating, keep filling separate from bread. Can freeze filling for up to 2 months.